Coconut Flour Corn Bread

Rose Mary Mogan Recipe

By Rose Mary Mogan cookinginillinois

6-8 normal appetites
Prep Time:
Cook Time:

Adding FIBER to your diet gets easier when you add COCONUT FLOUR to this recipe. It looks and taste like a cross between Jiffy Mix,a sweet bread or Honey Corn Bread. This recipe uses 1/4 cup of coconut flour, and adds 10 grams of fiber to the complete recipe. This recipe is from a cookbook COOKING WITH COCONUT FLOUR By Bruce Fife. I did make a few minor changes, but nothing to alter the taste or flavor of the original recipe. This corn bread is very moist, slightly sweet, and very flavorful, and you are sure to love it as we did. Lowering your carb intake is a lot easier with this recipe.


6 large
eggs,( i used 9 medium)
1/3 c
butter or coconut oil, melted
1/3 c
1/2 tsp
vanilla extract
1/2 tsp
1/4 c
sifted coconut flour
1/2 tsp
baking powder
1/3 c
corn meal ( i used yellow corn meal)

Directions Step-By-Step

Preheat oven to 400 degrees F. Melt butter in a medium size bowl, then add salt, eggs, vanilla, & honey. But spray measuring cup with non stick cooking spray FIRST, and it will release honey much easier. then beat ingredients till well mixed.
Next in a small bowl mix the coconut flour with baking powder and yellow corn meal, stir with a spoon to blend together then pour into liquid mixture, and beat till well combined and no visible lumps remain.
Butter or grease a 8 inch cast iron skillet or 8X8 X2 inch baking dish,and add corn bread mixture to skillet or dish, and bake in preheated 400 degree F. Oven for approximately 18 to 20 minutes, Serves 8 normal appetites. Serve with butter or your choice of spread while still warm.
NOTE MY HUSBAND COULD NOT GET ENOUGH OF THIS BREAD,HE SAID IT SORT OF TASTED LIKE CAKE. It is very good, but I didn't want to over do it, even though it is much better than regular corn Bread I had a very small slice. Please also note that Coconut flour absorbs a lot of moisture. I will be making this again and again. It really does taste great, and it looks picture perfect. It is a bit pricey, but has a lot more fiber than any of the other flours, and I am trying to make better choices in my food selections. Smile

About this Recipe

Course/Dish: Sweet Breads, Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Healthy

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Rose Mary Mogan cookinginillinois
Feb 14, 2013
Zana, I always say no recipe is WRITTEN IN STONE. Therefore you can in most cases substitute the ingredients that you don't like for the ones that you prefer. So what ever makes you and your family happy is a winner in my opinion. Sometimes you need to play around with a recipe to get the results that you are trying to acheive, but that is when you appreciate the recipe even more. Thanks for the comments, and glad you are happy with the results.
Rachel C rachvegi3
Feb 13, 2013
Zana thank you for the info! I do like my cornbread slightly sweet but every great once in awhile I get a hankering for savory cornbread especially when I make a big pot of hot and spicy chili :) Smile. Thank you for posting how it turned out.
Zana Storr ZanaDi
Feb 13, 2013
I just made it without the honey, added 1/3 c. buttermilk, 1/2 c. shredded sharp cheddar and 1 tsp. diced jalapenos. Oh my was it awesome. I haven't had cornbread in over a year, tooooooo many carbs, but this was so good. I really don't like sweet cornbread, so the buttermilk worked better for me. I am a good southern girl and most of us don't like cornbread cake as we call it. Thank you so much for this recipe. It will quickly become a favorite.
Rose Mary Mogan cookinginillinois
Feb 13, 2013
Zana, I haVE NEVER MADE IT WITHOUT THE hONEY, but it may work,perhaps someone else has, and can give you better guidance than I can. Sorry
Straw's Kitchen CinCooks
Feb 13, 2013
@zana I am a diabetic also and if you are going have sugar the best form of it for us diabetics is honey.
You might cut it down to 1/4 cup OR use naturally flavored applesauce instead (the 1/3 c). It should act like using it should still be moist.